No Bake Strawberry Cheesecake

Introduction

This No Bake Strawberry Cheesecake is the ultimate easy summer dessert, combining a buttery biscuit base with a lusciously smooth, vanilla-speckled filling and a glossy fresh strawberry topping. You get all the indulgence of a classic cheesecake without ever needing to turn on the oven.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 4 hours 30 minutes (includes chilling)

Servings: 10

Ingredients

• FOR THE BASE
• 300g digestive biscuits
• 150g butter
• FOR THE FILLING
• 500g full fat cream cheese
• 75g icing sugar, sieved
• Seeds of one 1 vanilla pod OR 2 teaspoons vanilla bean paste/vanila extract
• 2 teaspoons fresh lemon juice
• 200g double (whipping cream in America) cream with a fat content of 48% (very important or the cheesecake may not set properly)
• 150g fresh strawberries, chopped into small pieces
• FOR THE STRAWBERRY TOPPING
• 400g strawberries, half chopped and half cut in half (you’ll be adding the halved strawberries during the final minute of cooking because you need to leave them whole.)
• 50g caster sugar
• ½ teaspoon vanilla bean paste
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• About 3 or 4 tablespoons water to loosen the sauce

Instructions

1. Prepare the Base: Place the digestive biscuits in a sealed bag and crush finely with a rolling pin. Melt the butter in a saucepan or microwave. In a bowl, mix the crushed biscuits with the melted butter until thoroughly combined.
2. Chill the Base: Press the buttery biscuit mixture firmly and evenly into the bottom of a 23cm (9-inch) springform tin. Place in the refrigerator to set while you make the filling.
3. Make the Filling: In a large bowl, beat the full fat cream cheese, sieved icing sugar, vanilla seeds or paste/extract, and lemon juice together until smooth and fully combined.
4. Whip the Cream: In a separate, clean bowl, whip the double cream until it forms firm peaks. Be careful not to over-whip.
5. Combine Filling: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Fold in the 150g of chopped fresh strawberries.
6. Assemble the Cheesecake: Pour the filling over the chilled base and spread it out smoothly. Cover with cling film and refrigerate for at least 4 hours, or preferably overnight, to set completely.
7. Make the Strawberry Topping: Place the 200g of chopped strawberries, caster sugar, vanilla bean paste, and lemon juice in a small saucepan. Cook over medium heat for 4-5 minutes until the strawberries soften and release their juices.
8. Thicken the Sauce: In a small dish, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir this slurry into the cooking strawberry mixture. Cook for another 1-2 minutes until the sauce thickens and becomes glossy.
9. Add Whole Strawberries: Add the reserved halved strawberries to the saucepan and cook for just 1 minute to warm through but keep their shape. Remove from the heat. Stir in the extra 3-4 tablespoons of water to achieve a pourable consistency. Let the topping cool completely to room temperature.
10. Serve: Once the cheesecake is set and the topping is cool, pour the strawberry topping over the cheesecake. You can serve it immediately or return it to the fridge to set the topping slightly. Release from the tin, slice, and serve.

Variations

• Individual Pots: Layer the biscuit base, filling, and topping in small glasses or jars for a stylish, portion-controlled dessert.
• Marbled Filling: Swirl a few tablespoons of the cooled strawberry sauce through the cheesecake filling before chilling for a beautiful pink ripple effect.
• Citrus Twist: Replace the lemon juice in the filling with lime juice for a zingier, more tropical flavour profile that pairs wonderfully with the strawberry.
• Biscuit Swap: Use gingernut biscuits or graham crackers for the base to add a warm, spicy note.

Tips for Success

• Ensure your cream cheese is at room temperature before starting to prevent lumps in your filling.
• Chill your mixing bowl and beaters/whisk attachment before whipping the double cream; it will whip faster and hold its volume better.
• When pressing the base into the tin, use the bottom of a flat glass or measuring cup to create a compact, even layer that won’t crumble when sliced.
• Allow the strawberry topping to cool completely before adding it to the chilled cheesecake to prevent it from melting the creamy filling.

Storage & Reheating

Store the cheesecake, covered, in the refrigerator for up to 3 days. This dessert is not suitable for freezing once the fresh strawberry topping and filling are added, as the texture will change. It is always served cold; no reheating is required.

FAQ

Can I use frozen strawberries?

My cream cheese filling is runny. What happened?

This usually occurs if the cream was not whipped to firm peaks, if a lower-fat cream was used, or if the cheesecake hasn’t chilled long enough. Ensure you use double cream with 48% fat and chill for the full 4+ hours.

Can I make this without a springform tin?

Yes, you can use a deep pie dish or a regular cake tin lined with parchment paper for easy lifting, though releasing slices will be less straightforward.

What can I use instead of digestive biscuits?

Graham crackers are the closest US substitute. You can also use shortbread biscuits, hobnobs, or vanilla wafers for a slightly different flavour.

Why is my topping too thick/jelly-like?

You may have overcooked the cornstarch slurry or added too much cornstarch. Next time, use the full amount of water to loosen it at the end, and remember the sauce will thicken further as it cools.

Do I have to sieve the icing sugar?

Yes, sieving is recommended to remove any lumps, ensuring your cheesecake filling is perfectly smooth and silky.